Tamarind rice recipe, temple puliyodharai, puli sadam
When I hear tamarind rice/puliyodharai, I can only think of those days where we would go to Thiruvanthipuram Temple along with my grandparents. My mom will get up early and make a variety of rice dishes like lemon rice, curd rice, tomato rice, and puliyodharai. For all these rice dishes, she will make potato poriyal and appalam as accompaniments.
At temple, we would get some serving cups made out of leaves. We would have our lunch in those leaves cups. My mom will make tasty rice dishes, but when it comes to puliyodharai/tamarind rice, she would panic a little. My grandmother makes a flavorful tamarind rice, so my mom would make sure that her puliyodharai tastes equally as good as my grandmother’s puliyodharai. My grandmother passed away few years back, so whenever I think about puliyodharai, our trip to Tiruvanthipuram Temple will only come to my mind.
My favorite among all the rice dishes are curd rice and tamarind rice. I also like another variety rice sesame rice/ellu sadam which is quite close to puliyodharai. Gj loves puliyodharai a lot and it should have the exact taste as Perumal Kovil Puliyodharai. I have tried various versions of puliyodharai to satisfy him, and I have finally settled down with this tamarind rice recipe which is very much equal to kovil puliyodharai. Try it out and I am sure you will agree with me.
Cooked rice – 2 cups
For the powder
Fenugreek seeds/vendayam – 1/2 tsp
Chana dal/kadalai paruppu – 1 and 1/2 tbsp
Toor dal/thuvaram paruppu – 1 tbsp
Sesame seeds/ellu – 1 tbsp
Dried red chillies with stems – 2 nos.
Peppercorns/milagu – 1 tsp
Asafoetida, perungayam, hing – a generous pinch
Cumin seeds/jeeragam – 1/2 tsp
Curry leaves/karuvepillai – 5 to 6 leaves
For the pulikaichal
Gingelly oil/nallenai – 3 tbsp
Chana dal/kadalai paruppu – 1 tbsp
Toor dal/thuvaram paruppu – 1 tsp
Peanuts – a fistful
Turmeric powder/manjal thool – 1/2 tsp
Tamarind – lemon-sized ball
Mustard seeds/kadugu – 1/2 tsp
Dried red chillies – 2 nos.
Curry leaves/karuvepillai – few
Asafoetida/perungayam – a pinch
Salt – as required
Note. The ingredients shown will vary with the original quantity.
1. Dry fry red chillies with stems, fenugreek seeds, chana dal, toor dal, sesame seeds, curry leaves, pepper, cumin seeds, and asafoetida in an order until golden brown. Make sure you don’t brown them. Cool them down.
Meanwhile, add 1/2 cup water to tamarind, and let it soak for 15minutes. Now squeeze out thick tamarind pulp and keep aside. Tamarind extract should come about to 1 cup.
2. Once they cool down, transfer them to a blender and grind them to a fine powder. Keep aside.
3. Heat gingelly oil in a pan, and season with mustard seeds, dry red chillies, and curry leaves.Add chana dal, toor dal, peanuts and asafoetida and fry until light brown. 4. Then add turmeric powder, salt, and tamarind extract. Cook for 10 to 15 minutes. When oil begins to separate and the mixture oozes out oil at the edges, simmer the flame.
5. Add the ground powder and stir well. Cook for 3 to 4 minutes until the raw smell goes off. The mixture will become like a paste. Switch off the stove.
6. Now add the cooked rice and drizzle few drops of gingelly oil. Check salt, and gently give a quick star. Make sure you don’t break the rice. Keep covered, and allow it to rest at least for 30 minutes before you serve.
Now, kovil puliyodharai is ready! Serve with potato poriyal, chips and appalam.
- While roasting ingredients for grinding it to a fine powder, make sure you just roast them to light golden brown. If they get burnt, then they would give a burnt and bitter taste.
- If you have roasted them more than brown, then add more fried sesame seeds and grind again. The rice would not taste bitter, but will have more flavor of sesame seeds.
- You can make the roasted powder a day ahead and refrigerate it.
- You can remove the skin of ground nuts and roast it. I have not peeled the ground nuts’ skin.
- For more spicy taste, increase he quantity of red chillies.
- You can use either basmati or normal rice, but basmati rice is recommended.
- You can cook with normal oil, but gingelly oil gives a good flavor.
- The color of the tamarind rice depends on the shade of tamarind you use. The darker the tamarind, darker would be the color of the tamarind rice.
Tamarind rice recipe, kovil puliyodharai, temple puliyodharai recipe below: